Thai Curry and Coconut Lentils

http://www.mnn.com/food/recipes/stories/thai-curry-and-coconut-lentils

• Ready In: 45 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 1  tablespoon canola oil
• 1  medium yellow onion, finely diced
• 2  medium tomatoes, finely diced
• 3  tablespoons Thai red curry paste (to taste)
• 16  ounces  can unsweetened coconut milk
• 19  ounces  can green lentils, rinsed drained or 2  cups  cooked green lentils
• 3  tablespoons  chopped cilantro leaves
•  kosher  salt & freshly ground black pepper
•  cooked quinoa, for serving (optional)

Directions

1. In medium, non-stick skillet or saucepan, heat oil over medium. Add onion and cook, stirring, until they start to soften, about 5 minutes.
2. Add tomatoes and cook for about 3 minutes. Stir in curry paste and cook for about 2 minutes. Add coconut milk and raise the heat to high; bring to a boil. Boil 4 minutes to reduce slightly. Stir in lentils and reduce heat to medium. Simmer 5 minutes to thicken slightly. Remove from heat and stir in cilantro. Season to taste with salt and pepper.
3. Spread quinoa, if using, on a plate or in a bowl. Top with lentils.